Photo by: Jonathan Lovekin

Celeriac purée with spiced cauliflower and quail’s eggs

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Celeriac purée:
60ml olive oil, plus 1 tbsp to serve
1 large onion, roughly diced (160g)
2 garlic cloves, roughly chopped
2 bay leaves
1 large celeriac, peeled and cut roughly into 2cm pieces (600g)
500ml vegetable stock
2 tbsp tahini
2 tbsp lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet smoked paprika
coarse sea salt and black pepper

Spiced cauliflower:
2 tbsp olive oil
1 large onion, thinly sliced (160g)
3 garlic cloves, thinly sliced
2 tsp ras el hanout
1 medium cauliflower, trimmed and coarsely grated (650g)
2 tbsp finely diced preserved lemon skin
90g almonds, skin on, toasted and roughly chopped
50g parsley, roughly chopped

Quail’s eggs:
2 1/2 tbsp olive oil
6 or 12 quail’s eggs

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